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Blueberry Goat Cheese Muffins

Restless and craving a baked treat on a lazy Sunday evening, I rushed off to the kitchen within an hour of finding this recipe for Blueberry Goat Cheese Muffins at Coconut and Lime. The addition of tangy goat cheese is barely perceptible to the palate, but it certainly adds a delectable creaminess to these blueberry packed muffins that literally melt in your mouth, especially when served warm. I can honestly say these are some of the tastiest blueberry muffins I have ever eaten, and that's saying something, because blueberry muffins are my favorite berry muffin.

I added some cornmeal and goat milk to the recipe, cut back on the sugar and used St. Dalfour's Blueberry fruit spread sweetened with white grape juice instead of the blueberry purée called for in the original recipe.

Preheat an oven to 400° and generously grease a 12 cup muffin tray with butter.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center and set aside. In a medium bowl, whisk together the egg, milk, goat cheese, blueberry jam, butter and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.

Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes or until a cake tester comes out clean. Let the muffins sit in the tray for 5 minutes and then transfer to a rack to cool for a few minutes before serving.

Yum these muffins look great! I don't usually love goat cheese (though I'm trying it out every once in a while to see if I can change my mind) but the way you described how the goat cheese adds a delectable creaminess... mm that sounds so good. And I love cornmeal in muffins.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.